We visited Diva before and the impression is: food not bad but the lighting is too dim.

Then a new chef, Hamid Salimian, has come to Diva. He was a chef of Westin Apron and is famous for Molecular gastronomy.
Even though Molecular gastronomy already has some history, it’s still pretty rare in Vancouver.

And Diva! Here we go!! 😀

They have two tasting menu.

5 courses without wine pairing $55

7 courses without wine pairing $75

Both will start with several Amuse bouche.

We have chosen 5 courses and comes with 5 Amuse bouche.

With this price, it’s even more attractive.

1.chicken bacon

Very thin and crispy.

With a strong taste of bacon.

Not bad. Very rich.

2. Mussel coal

We thought it’s either hard or crunchy but the actual texture is as fluffy as bread.

Very fun to eat but we are not quite used to this new look, taste and texture.

3. Foie gras walnut

The crispy bread is extremely fragile. Tastes not bad.

The walnut is the foie gras. Looks super real!!

4. Smoked bone marrow

It looks like egg but it’s not. The bone marrow is very rich and smooth.

4.Oyster

Pretty fresh but the seasonings are a bit too sour and has covered the sweetness of oysters.

Butter with sugar. Looks cute and decent.

Various kinds of bread. Not bread.

North arm farm beets

goat cheese, hazel nuts, buck wheat

I don’t really like beets but this is just DIFFERENT from what I had before. Very very sweet, almost like fruit instead of vegetables.

The goat cheese is smooth and not too strong.

Buckwheat slices are beautiful and fun to eat.

Blackened lobster

corn, scallion, jalapeno

The lobster is good. It’s a creative way to eat it with corn and corn soup.